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6/4/08 6:00 P

Chocolate Applesauce Pecan Cake

Healthy Exchanges Newsletter, May 2001, pg 12

1 1/2 cups all purpose flour
3/4 cup granular Splenda
1/4 cup unsweetened cocoa
3 tablespoons (3/4 oz) chopped pecans
1 teaspoon salt
1 cup unsweetened applesauce
1/2 cup water
1 teaspoon canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract.=

Preheat oven to 350 degrees. Spray a 9 by 9 inch cake pan with butter flavored cooking spray. In a large bowl, combine flour, Splenda, cocoa, pecans, baking soda and salt. Add applesauce, water oil, vinegar and vanilla extract. Mix well to combine. Spread better into prepared cake pan. Bake for 35 minutes or until cake test done in center. Place cake pan on a wire rack and let cool at least 5 minutes. Cut into 8 servings. Good warm or cold

Serves 8 - Each serving equals:

HE: 1 Br, 1/2 Fa, 1/4 Fr, 17 OC

135 Calories, 3 gm Fa, 3 gm Pr, 24 gm Ca, 304 mg So, 9 mg Cl, 2 gm Fi

Diabetic: 1 1/2 St/Ca, 1/2 Fa